A Peach Bellini gives the classic mimosa a fruity spin by adding sweet, fragrant peach puree. You’ll feel like you’re at a fancy brunch sipping on one of these—even if you’re at home in your pajamas!
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Why You’ll Love This Classic Peach Bellini Recipe
- Peaches: Need I Say More? Peaches are a standout and pair beautifully with sparkling wine. Consider this peach Bellini bliss in a champagne glass. (Psst—Love peaches? My White Sangria is peachy too.) Frozen peaches me you can make it year-round!
- It’s a Fancy Cocktail. Pinkies up for peach Bellinis! If you love a Kir Royale or a classic mimosa (or Apple Cider Mimosa), you will appreciate this peach Bellini cocktail recipe. It can effortlessly pivot from casual weekend brunch to formal bridal shower or birthday celebration with ease.
- A Cocktail for the Rest of Us. Yes, it’s fancy, but it’s not hard to make. You don’t need a shaker, strainer, or muddler to make a peach Bellini. Heck, if you don’t have champagne flutes, just pour ‘em in a regular glass—or even that tacky souvenir cup you kept from your favorite bar. (No judgment here.)
- Effervescent and Sweet. There’s a reason sparkling wine cocktails are so popular. They’re sweet, fruity, and delightfully bubbly—how can anyone resist?
How to Make a Peach Bellini
- Frozen Peach Slices. If you have an abundance of fresh peaches, you can freeze them yourself, or just pick up a bag at the grocery store.
- Peach Brandy. To amp up that peachy flavor (and also the booziness).
- Freshly-Squeezed Lemon Juice. Adds some brightness to the mix.
- Honey. Honey and peaches are a match made in heaven.
- Prosecco. Or another dry sparkling white wine.
- Make the Puree. Blend all of the ingredients except the Prosecco.
- Serve. Spoon the puree into the bottom of a champagne flute, pour cold Prosecco over the top, and stir. ENJOY!
- Apricot Bellini. Easy! Just swap the peach slices for apricots and the peach brandy for apricot brandy.
- Strawberry Peach Bellini. Substitute half of the frozen peaches with frozen strawberries. Add a fresh strawberry for garnish.
- Mango Peach Bellini. Keep the peach brandy, but swap in frozen mango for the peach slices.
- Peach Bellini Mocktails. Use sparkling white grape juice instead of Prosecco and use peach juice or nectar in the puree instead of brandy.
- To Store. This isn’t a cocktail that can be stored in the refrigerator, but leftover puree can be refrigerated in an airtight jar for up to 1 day.
What to Serve with Peach Bellinis
- Brunch Foods. A French Omelette or Baked French Toast will make you feel like you’re dining at your favorite brunch spot.
- Sweet Treats. Peach Bellinis are a brunch drink, but they’re also a party drink! For a bridal shower or celebration, serve them with Polenta Cake or Lemon Cheesecake Bars.
- Appetizers. Going along with our shower theme, I love these Peach Bellinis with a full array of finger food options like Brie Bites and Whipped Feta Crostini.
Recommended Tools to Make this Recipe
- Champagne Flutes. This set is dishwasher safe!
- High-Powered Blender. Makes purees and smoothies a breeze.
- Citrus Juicer. The best way to juice a lemon—and not have to fish seeds out of the juice with a spoon.
Recipe Tips and Tricks
- Use a Decent (But Not Pricy) Sparkling Wine. This is neither the time nor the place for a $75 bottle of champagne! Because we’re adding peach puree, the nuances of an expensive sparkling wine would be lost. It’s best to choose a mid-tier variety—not the cheapest you can find, but certainly not the most expensive.
- Blend the Puree Smooth. You don’t want lumps and chunks in your peach Bellini! Sometimes it’s hard to see unblended pieces of fruit in a blender, so keep blending until you’re certain your puree is smooth. (Stirring the mixture with a slotted spoon can help you determine if you need more blending time too.)
- Garnish With Abandon. Add some flair to your peach Bellinis with slices of fresh peach, sprigs of mint, or even rosemary or thyme.
- 3 cups frozen peach slices about 1 1/2 pounds
- 2/3 cup peach brandy plus an additional 2 to 4 tablespoons as needed
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon honey
- Prosecco or similar dry sparkling wine
- In a high-speed blender, combine the peach slices, brandy, lemon, and honey. Blend until smooth. The puree will be quite thick, so stop and stir as needed. If it's still too thick, add additional brandy 2 tablespoons at a time until you have a smooth puree.
- For each drink, spoon your desired amount of puree into the bottom of a champagne glass (I use about 3 tablespoons). Slowly and carefully top with prosecco (it will foam up quite a bit, so be patient and pour slowly down the side of the glass). With a long-handled spoon or a butter knife, stir gently to combine. Enjoy immediately.
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Frequently Asked Questions
Mimosas are citrusy because they’re made with orange juice, while Bellinis are made with peach puree. Bellinis also tend to be a bit sweeter since peaches are so sweet.
The story goes that Giuseppe Cipriani, the Italian restaurant owner in Venice, Italy who invented the original Bellini, thought the color was reminiscent of a toga worn by a saint in a painting by 15th century artist Giovanni Bellini.
Bellinis are a popular choice for breakfasts and brunch, but there’s no reason you can’t enjoy them any time of day!
For a balanced flavor, I prefer using frozen (or fresh and then frozen) peaches, as canned peaches tend to be cloyingly sweet. If you do choose to use canned peaches, omit the honey from the puree.